Reusing, reducing, and recycling solid waste in Indiana school food service: A cost-effective approach
Abstract
The purposes of this study were: (1) to analyze the waste being generated and the waste-disposal practices being used in Indiana school food service operations; (2) to examine the feasibility of reducing the amount of waste being generated in Indiana school food service operations by using permanent serviceware; and, (3) to examine the feasibility of reducing the amount of waste being sent to landfills by recycling certain materials. Cost-effectiveness was used to help assess feasibility. Two hundred and thirty-seven food service directors of public school corporations and private schools responded to a statewide questionnaire asking about the food service waste being generated, and the practices being used to reduce and control it. This information was used to determine the effect that the use of disposables had on waste-disposal costs and dishwashing-related costs, and to gauge the potential for recycling as a waste management practice. A case study was also conducted to determine the quantities of non-food waste materials being generated in serving a typical school lunch. From these data, some materials/products were identified that could be targeted for recycling, and the cost-effectiveness of limited recycling was examined. The findings indicated that the use of disposable serviceware may be more cost-effective than using permanentware. One of the reasons may be the low cost of landfill space at the present time. Also, paper-based disposable serviceware products may be more effective users of landfill space than similar plastic and polystyrene products. An in-house recycling program would most likely not be cost effective initially.
Degree
Ph.D.
Advisors
Hiemstra, Purdue University.
Subject Area
Management|Sanitation|Environmental science|School administration
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